Sunday, December 7, 2008

Stuffed Peppers 2 Ways



This is no culinary feat. This is a comfort food thing.

I used to be a purist and blanch the peppers in boiling water for a few minutes to soften them up, but I find that baking them does the trick, so I now skip that extra step. Makes life much easier.

My favorite way to stuff peppers is Neapolitan style (recipe here), with toasted breadcrumbs, capers, raisins and herbs. But my husband loves his peppers stuffed with a sausage and rice mixture. Request granted.

I decided to stuff them both ways, one for vegetarians and the other for the carnivores.

Here is how it goes:

I hollow out my red peppers, cut the ribs (white parts) out and the seeds. They cook faster if you cut them in half, in sort of a cradle shape. You can also leave them whole if you like.

The stuffing mixture can be anything you like. The pepper is just a vessel to hold the stuffing. I make a stuffing of basmati rice and sausage.

I cook the broken up sausage in a separate pan along with chopped sun dried tomatoes (gives it a nice flavor), garlic, 1 chopped onion, fennel seeds and some fresh parsley and basil. Then I cook up my rice in another pan (as per package instructions).

When the rice is done, I incorporate it into the sausage mixture to make the stuffing.
Season w/ salt and pepper and any other seasonings or herbs you like. There is no science to this, believe me.
With a tablespoon, pack the stuffing mixture into each pepper half (cradle). Top with lots of grated fresh parmigiano reggiano cheese.
Bake in a baking pan for about 45 minutes at 350 degrees.

A great Sunday dinner. Happy Sunday!

10 comments:

doggybloggy said...

culinary feet....huh? I like stuffed peppers and I dont like stuffed peppers - I dont know why? something must have happened to me as a child because as much as I love chile - green, red(the red not so much if they are roasted and covered in olive oil), yellow, orange peppers taste funny to me.....these look great!

Peter M said...

Stuffed peppers are one of my fave Greek dishes...mom's recipe of course!

noble pig said...

Very yummy, comforting and I love the browned edges...makes me swoon.

culinarycory.com said...

I like sausage and rice in my peppers. Just like you, I used to boil my peppers first, but then switched to roasting them first. There are so much more flavorful now.

Patsyk said...

The sausage and rice combo reminds me of the peppers my mom made when I was growing up. It looks like a really nice dinner.

LaDue & Crew said...

Love your blog! Found you through Patsyk... your food/ recipes are stunning! Janet

We Are Not Martha said...

I was just thinking about making stuffed peppers the other day! And with sausage?? Extra MMMMMM.

Sues

Proud Italian Cook said...

I never blanch my peppers either, I roast them or grill em! and I always cut them in half, more yummy stuffing that way!

Shelley said...

Huh. I always wondered if I should skip boiling the peppers! It really is a minor pain. What a good idea to cut the peppers in half!

freefun0616 said...
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